Abstract

Possible precursors for ethyl carbamate formation in fermented foods and beverages were investigated. It appears that most N-carbamyl compounds will react with ethanol at acid pH levels to form ethyl carbamate. The Arrhenius plots for urea and citrulline were made. The formation is dependent on reactant concentration, temperature, and pH. Components reacted were urea, citrulline, N-carbamyl α-amino acids, N-carbamyl β-amino acid, allantoin, and carbamyl phosphate. A difference between white and red wines on the resulting ethyl carbamate from added urea was noted.